Lemon Cornmeal Scones

Lemon Cornmeal Scones

Scones often accompany the tradition of afternoon tea. Enjoy both the lemon flavor and slight cornmeal crunch.

15 min. prep time
8 scones
343 Ratings



2 tablespoons sugar
1 teaspoon freshly grated lemon zest


1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold Land O Lakes® Butter, cut into 6 pieces
2 teaspoons freshly grated lemon zest


Heat oven to 400°F.

Combine all topping ingredients in bowl; set aside.

Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Stir in half & half, eggs and 2 teaspoons lemon zest just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface.

Pat dough into 9-inch circle on greased baking sheet. Sprinkle topping evenly over dough. Score circle into 8 wedges with knife, do not separate.

Bake 15-20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.

Recipe Tip

Prepare scones as directed above, stirring in 1/2 cup sweetened dried cranberries, chopped dried apricots or chopped pecans with flour.

Nutrition Facts (1 scone)

Calories: 250

Fat: 11g

Cholesterol: 80mg

Sodium: 490mg

Carbohydrates: 32g

Dietary Fiber: 1g

Protein: 5g

Recipe #9890C©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

This is easy and delicious. They rise beautifully and the corn meal adds a hearty touch to a very light scone. Serve them warm with honey or lemon curd.
If using splenda, double the amount called for and add a little honey to cut through the bitterness of the cornmeal.
Light inside and crusty outside,, served warm with a pat of butter...the lemon sugar topping gives this an added touch..excellent.

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